TICACEL® LV is a low viscosity methylcellulose. Cold water soluble, TICACEL LV gels when heated to temperatures from 118°F to 132°F. This thermal gelation property makes it an ideal stabilizer for preventing boil out in baked fillings, adding cling to sauces, and regulating viscosity during processing stages.


  • Category
    Dairy, Cheese Sauce, Meat Patties, Potato products, Batter for deepfat frying, Predust for microwavable foods,
  • Usage Level
    0.50% to 0.75%
  • Soluble
    Cold water soluble, forms gels upon heating --- reversible when cooled
  • Kosher
  • All Natural
  • GMO Status
    Non-GMO Project Verified
  • Usage Level
  • 0.20-0.70%
    Binds water, improves volume, increases shelf-life
    Bakery, Baked Goods